Ingredients:

  • 1.5 lb bone-in skin-on chicken thighs (4 pieces)
  • 1 lb Yukon Gold potatoes, cut into 1-inch cubes
  • 2 large carrots, peeled and sliced into 1/2-inch rounds
  • 1 large red onion, cut into thick wedges
  • 1 cup broccoli florets
  • 3 tbsp extra virgin olive oil
  • 1 tbsp aged balsamic vinegar
  • 1 tsp honey
  • 3 cloves garlic, minced
  • 1 tbsp fresh rosemary, chopped
  • 1 tsp smoked paprika
  • 1.5 tsp Kosher salt
  • 1 tsp cracked black pepper

Instructions:

  1. Preheat your oven to 400°F. Note: This high temperature is vital for rendering the chicken fat quickly before the meat overcooks. Line your sheet pan with parchment paper or a silicone mat.
  2. Pat the 1.5 lb chicken thighs completely dry with paper towels. Note: Moisture is the enemy of crispiness; any water on the skin will cause it to steam.
  3. In a large bowl, combine the 1 lb cubed potatoes, sliced carrots, and red onion wedges. Note: Keep the onion wedges thick so they don't burn before the potatoes soften.
  4. Whisk together the 3 tbsp olive oil, 1 tbsp balsamic, 1 tsp honey, minced garlic, rosemary, smoked paprika, salt, and pepper.
  5. Drizzle half of the dressing over the vegetables and toss until every piece looks glossy and coated. Spread them out on the prepared sheet pan, leaving spaces for the chicken.
  6. Rub the remaining dressing all over the chicken thighs, making sure to get under the skin if possible. Place the chicken skin side up on the pan.
  7. Bake for 20 minutes. You should hear a steady sizzle and smell the rosemary.
  8. Add the 1 cup of broccoli florets to the pan, nestling them between the chicken and potatoes. Note: Broccoli cooks faster than root vegetables, so adding it late prevents it from turning to mush.
  9. Roast for another 15 to 20 minutes until the chicken skin is dark golden and the internal temp hits 165°F.
  10. Remove from the oven and let the pan sit for 5 minutes. The juices will redistribute, ensuring the meat stays velvety when you bite into it.